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Cheesecake with Berry Sauce Recipe

Cheesecake with Berry Sauce Recipe

This creamy cheesecake is a family tradition; I've even shipped it to my daughter as a special treat. Using seasonal berries, it's an excellent dessert any time of year. —Jeanette Volker, Walton, Nebraska
TOTAL TIME: Prep: 1 hour Bake: 50 min. + chilling YIELD:16 servings


  • 1-3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 7 large eggs, lightly beaten
  • 1 package (12 ounces) frozen raspberries or blueberries , thawed
  • 1/2 cup sugar
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract


  • 1. Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around outside of pan. Place on a baking sheet.
  • 2. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack.
  • 3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, cream and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  • 4. Bake 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • 5. For toppings, place berries and sugar in a food processor; process until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
  • 6. Remove rim from springform pan. Serve cheesecake with sauce and whipped cream. Yield: 16 servings.

Nutritional Facts

1 slice: 423 calories, 28g fat (17g saturated fat), 180mg cholesterol, 186mg sodium, 37g carbohydrate (30g sugars, 1g fiber), 6g protein.

Reviews for Cheesecake with Berry Sauce

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cruisingail User ID: 1553892 232334
Reviewed Sep. 5, 2015

"awesome cheesecake. the eggs made it extra light. Upon first removing it from the oven, i tried it and it had a very odd texture, like a souffle, but the secret was refrigerating it overnight at which time it returned to the traditional cheese cake texture. I made a blueberry compote, however, instead of the berry sauce. I always have frozen blueberries in freezer from the summer and i think it makes a much better presentation along with taste. the cheesecake is not sweet and needs the extra berry sauce on top. I also had to bake mine for 1 1/2 hrs. I used a 9 inch springform pan so maybe that is why it took longer. the directions called for a 10 inch pan. I also took some out of the pan and put it in a small pyrex dish to bake as it came up to nearly the top of the pan!"

dublinlab User ID: 1682119 232065
Reviewed Aug. 31, 2015

"This is delicious. I made it a day ahead and it was great but even better the next day. I served it with elderberry syrup. I'm going to freeze a piece and see how it makes out. Everyone loved it. Janet. VFE"

bowen0555 User ID: 8265152 230401
Reviewed Jul. 30, 2015

"Awesome recipe"

lukesmommy15229 User ID: 1740774 230400
Reviewed Jul. 30, 2015

"quick question: Would this work with fresh berries as well? I've made the cheesecake many times, and it is DIVINE!"

adams1492 User ID: 2230635 228759
Reviewed Jun. 30, 2015

"New favorite cheesecake recipe! Great served with fresh strawberries as well."

JannyM User ID: 7264904 144942
Reviewed May. 17, 2013

"Absolutely delicious - the raspberry sauce was easy and mouth watering."

cherrylady User ID: 1073547 146032
Reviewed Aug. 16, 2012

"An idea for junetennant: I've had great luck freezing cheesecake. Wrap pieces individually and place in a freezer bag. Another idea would be to make the whole cake and share the excess with your neighbors. They'll love you!"

jslvsclf User ID: 919747 208321
Reviewed Aug. 16, 2012

"I have not tried this yet, as I just barely got it in my email box, but I fully intend to. You piqued my curiosity right off when you said you shipped it in dry ice. Where can I buy dry ice? I have a son and three sisters out of state, so I would like to copy your recipe and shipping method. By the way, the cheesecake sounds great to eat at home too! Thanks!"

junetennant User ID: 2512221 93136
Reviewed Aug. 16, 2012

"Too bad it is for so many servings. Looks hard to scale down to 4."

vbtiger User ID: 6435490 161419
Reviewed Jan. 3, 2012

"Awesome cheesecake, this is a winner, but next time I would make it the night before serving. I waited 2 hours before serving and it wasn't solid or set. The raspberry sauce plus whip cream is great."

RunSLC User ID: 5721966 146030
Reviewed Dec. 24, 2010

"I overlooked the bit about putting the double wrapped foil - resulting in a soggy crust. I took it out of the water as soon as I realized this and put the cake back into the oven with foil on top to cook longer in hopes of drying the water out."

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